Easy Cinnamon Churros Recipe

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick.
Prep Time
Total Time

24 servings

This cinnamon churros recipe is the real deal, and the cooking recipe shows how easy it is to make this Mexican street-food fave.

What You Need

  • 1-1/4 cups sugar, divided
  • 2 tsp. ground Mexican cinnamon (canela), divided
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 cup water
  • 1/4 cup butter
  • 1 cup flour
  • 4 eggs
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 cups vegetable oil

Make It

  • Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
  • Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
  • Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator’s tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
  • Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.



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